farm share pesto

being a part of a local farm through community supported agricultre is an awesome gift.
     receiving a box of lovingly grown & harvested vegetables every week is a celebration.


but honestly, working to ensure that every last bit of bounty is washed, prepped and eaten before next week's box arrives can feel daunting.

that's where this awesome recipe comes into play. I've relied on this simple preparation so very often, creating random concoctions with bits and pieces of remaining greens as a last-ditch effort to empty the fridge before receiving a new batch of organic goodness. 

the concept is simple: find some greens, add oil, a salty cheese, some form of garlic, a handful of nuts, and season with salt & pepper.

you can eat this with anything, from pasta to pita chips, pizza to grilled cheese. it even makes an awesome omelet filling.
     seriously, the flexibility here knows no bounds.

I hope you find it just as helpful and delicious!

farm share pesto 
makes 1 cup
  don't hesitate to double, triple, quadruple this recipe, depending on the amount of greens you're
  trying to use up--pesto freezes well! 

   2     cups packed raw greens, any tender greens will work
          (basil, spinach, radish/turnip greens, beet greens, chard, arugula, or any combination of greens)
   2     cloves garlic, or 3 garlic scapes
1/4     cup chopped nuts (pine nuts, walnuts, pistachios, hazelnuts)
          note: if you're using bitter greens, avoid walnuts--the end result will be too bitter
1/2     cup high-quality olive oil
1/2     cup freshly grated hard italian cheese, such as parmesan or pecorino romano
          kosher salt & fresh ground black pepper to taste

place greens, garlic and nuts in a food processor or blender and pulse until coarsely chopped. slowly drizzle olive oil into mixture, and process until smooth. add cheese and pulse until smooth. season with salt & pepper. pesto will keep several days in a tightly sealed container in the refrigerator.

if freezing, omit cheese and place pesto mixture in an air tight container. cover the top with olive oil before sealing, to prevent oxidation. when ready to use, thaw in the refrigerator and add cheese just before using. freezes up to 3 months.


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